Instant Pot Lemon Herb Chicken and Rice

1. Prepare Ingredients:

• Season chicken thighs with salt, pepper, dried thyme, rosemary, and oregano.

2. Sauté Chicken and Aromatics:

• Set the Instant Pot to Sauté mode and add olive oil. When hot, add the chicken thighs and sear for 2-3 minutes on each side until golden brown. Remove and set aside.

3. Add diced onion and garlic to the pot, sauté until fragrant and translucent, about 3 minutes.

• Add Rice and Liquids:
• Add the rice to the pot and stir to coat with the onion and garlic. Pour in the chicken broth, lemon juice, and zest, scraping up any browned bits from the bottom of the pot.

4. Pressure Cook:

• Return the chicken thighs to the pot, placing them on top of the rice. Close the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes.
• Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.

5. Serve:

• Fluff the rice with a fork, ensuring it’s well mixed with the chicken and herbs. Garnish with fresh parsley if desired.